Time:

Prep time: 45 Min,

Yield:

Makes: 12

Method:

Whisk cream, milk, and cloves in a medium heavy-based saucepan. Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, sugar, cinnamon, and nutmeg in a bowl until pale and thick.
Slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Strain mixture into a heatproof bowl, whisk in vanilla then cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
When almost frozen; add the bourbon or rum if using.
Once mixture is frozen; eat immediately or freeze for up to 1 week.